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Trout in Papers

Take half a dozen trout of one-fourth pound each in weight, and stuff them with fish forcemeat. Oil as many pieces of paper as there are fish, place a slice of salt pork on either end of each piece, lay a trout on top, sprinkle over a little salt and pepper, fold the paper and tie it securely with a string. Cook in a baking-dish in a moderate oven for twenty minutes or so, and serve them in their envelopes, after removing the strings, with any sauce desired in a sauceboat.

Trout, Venetian Style Scale and clean a large trout, wash and dry it well, score it across the back and insert in the openings some butter highly seasoned with minced basil, lemon thyme, chives, and parsley. Put the trout in a dish, pour over salad oil to cover it, and let it remain for half an hour; then remove it, sprinkle over sifted breadcrumbs stirred in with a small quantity of chopped herbs, place it on a gridiron over a clear fire, and broil it for fifteen minutes or so, or until it is done. Place it on a dish and serve with orange sauce in a sauceboat.